LEWISTON — The sixth annual Chefs Soirée grossed in excess of $20,000 when it was held on Sept. 30 at St. Mary’s Health System’s Nutrition Center of Maine.
The guests sampled cheeses from Balfour Farm in Pittsfield and dined on lobster ravioli and Mediterranean chicken prepared by Chefs Paul Landry and David Moyse of Fish Bones American Grill. Chefs Dan Caron made and Katie Ligouri of the Green Ladle created a chocolate raspberry truffle torte.
While dining, guests watched interactive cooking demonstrations, a hallmark of the evening’s events.
Proceeds from the soriée will support the nutrition center and its programming.
The center is home to the St. Mary’s Food Pantry, community cooking education programs, the Somali Nutrition Education Initiative and Lots to Gardens. For more information on the center and its programming, contact 513-3848.
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- Guests saw a cooking demonstration by Chef Dan Caron of the Green Ladle during the sixth annual Chefs Soirée at St. Mary’s Nutrition Center of Maine.
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